Cousin Bobby's Prize-Winning Chili Recipe

Cousin Bobby's Prize-Winning Chili Recipe
Staff Writer

There are chili recipes galore out there, but I love this one for its three-step cooking process and the flavor that's packed into every bowl. With a hint of sweet, punch of spice, and savory warmth, this chili will satisfy guests' stomachs as well as their mouths! For this recipe, I turned to actress, party planner, and Southern chili connoisseur Sandra Staggs. It's her cousin Bobby's Prize-Winning Chili, and according to Sandra, "truly one of the best pots of chili this side of the Rio Grande!"

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Ingredients

  • Olive oil, for browning
  • 6 pounds ground chuck, browned
  • 3 medium Vidalia onions, chopped
  • 3 medium green bell peppers, chopped
  • 2 large stalks celery
  • 3 cloves garlic
  • 1 or more jalapeños
  • One 7-ounce can diced green chilies
  • 2 cans (14.5 ounces) stewed tomatoes
  • 1 can black beans, drained
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon sugar
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon dry mustard
  • Salt, to taste
  • Freshly ground black pepper, to taste

Directions

Drizzle a little olive oil into a sauté pan and brown your meat. Once cooked, about 8-10 minutes, strain to drain of fat. Sauté the vegetables (through jalapeños) to soften them up and then, once they're cooked a bit through, combine them with your brown ground chuck and all the remaining ingredients in a large pot. Simmer on low heat for 3-4 hours. Season to taste.

Chili Shopping Tip

Basic Latin ingredients include chiles, rice, adobo seasoning, and beans.

Chili Cooking Tip

Latin food often packs a lot of heat, so try to moderate the amount of chiles and spices you use for your dish.

Chili Wine Pairing

Malbec, syrah/shiraz, mourvèdre, Rhône blends, zinfandel, petite sirah, primitivo, or carménère for meat-based chili; Riesling, gewürztraminer, muscat, or torrontés for vegetarian or poultry-based chili.